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Cucumber: Cucumis sativus 'Tasty Green'

Botanical name: Cucumis sativus 'Tasty Green'

Common name: cucumber

also known as (gherkin, khira)

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Photo credit: Renee's Garden
Cucumber: Cucumis sativus 'Tasty Green'
Cucumber: Cucumis sativus 'Tasty Green'
created by:
Renee's Garden

at a glance

Soil: damp, acidic, sand
Zones: 9a thru 11a

climber, bee attracting, edible

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description for "Cucumber: Cucumis sativus 'Tasty Green'"

Crunchy, juicy and thin-skinned, long “burpless” ‘Tasty Green’ Japanese cucumbers combine vigor and productivity with fine sweet flavor and especially refreshing crispy texture. The vigorous vines bear early, yielding abundant slender 10 to 12 inch fruits that never need peeling. ‘Tasty Green’ cukes are perfect in any kind of salad and equally delicious sliced and eaten out of hand with a sprinkle of salt. A classic that is easy to grow and tops for flavor and quality. ‘Tasty Green’ gives heavy yields of burpless slicing cucumbers. If cucumbers disagree with you, try 'Tasty Green,' one of the most popular burpless varieties on the market today. The crisp, juicy, tender fruits are slender, dark green, smooth-skinned with small white spines, and best harvested young, 9 to 10 inches long. Plants are resistant to powdery mildew and tolerant to downy mildew. Vining habit. For maximum crops of straight, clean fruits a trellis is recommended. In frost-free areas, sow in the fall for winter and spring harvests. Cut rather than pull fruits from vines before seeds are large inside. Harvest every few days for longest fruit production. These juicy tender cucumbers need no peeling. Slice and enjoy for refreshing snacks, in salads and sandwiches. Eat cucumbers within a day or two of picking for best taste and quality. – edited by dtd pbcouchman


Cucumis sativus is native to Asia.

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